Norm's Potato Cakes

"Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish."
photo by eatrealfood photo by eatrealfood
photo by eatrealfood
photo by VegeMight photo by VegeMight
photo by moxie photo by moxie
Ready In:




  • Peel and grate the potatoes and the onion into a small mixing bowl.
  • (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
  • If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
  • Season well with pepper and salt and any other optional ingredients.
  • Melt oil and butter together in a medium frypan and heat until sizzling.
  • You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
  • Cook for about 5 minutes on each side or until golden brown.
  • Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
  • My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
  • Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
  • Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
  • When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
  • Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

Questions & Replies

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  1. This is a wonderful recipe I will be making many times over for brunch/lunch. It looks so attractive on the table and it's so easy to put together with the food processor, especially if you use your "plate" method. This time I used the mixed herbs option and I also added two fat cloves of garlic. Next time I think I will throw in some sharp cheddar as well.
  2. This was ok. I made it with out any add-ins and made the one big cake in the pan...I flipped it out onto a flat cookie sheet because none of my plates were big's hard to turn it out on a plate when the pan is hot...anyway the cookie sheet worked pretty well. I also added more flour than the recipe called for, and now I wonder if that is what made these taste a little bland to me? I'm not sure...but I like the idea and will try again...maybe adding some bacon like another reviewer suggested for added flavor.
  3. These were great! I was looking for something different tonight instead of mashed or baked potatoes. I followed the recipe as written but did need to add extra flour. The family really enjoyed them and requested I make them again soon. Next time I may experiment with added ingredients just for the fun of it.
  4. I really enjoyed this... My dad used too make this for us as kids. We called it "brownie's" flat like pancakes, i know that what "shermans" (yanks)call chocolate slice... we would have it smothered in (dead horse)sauce...eta BBQ or Tomato... Thanks for the recipe....
  5. These were wonderful! I added cheese, corn and herbs and served with Mexican-style tomato salsa for SO and DS. As I don't eat white potato, I made a small batch for myself using sweet potato, with a touch of cinnamon. I used a rice bran oil spray and baked my batch in the oven, while the boys enjoyed theirs fried in butter and oil!! Thanks for a tasty, versatile recipe, Kooka!


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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